Town's Smokehouses blend Asian and Western techniques to produce juicy, lean barbecue and smoked products. Water in the drip pan prevents shrinkage. Dripping fat creates smoke and flavor. Smokehouses handle a wide variety of applications: smoked fish, meat, sausage, cheese, and jerky plus barbecue of any type. Suspend ribs or tenderloin from skewers on two cooking levels. Using optional BBQ utensils, fowl and suckling pig can be hung and barbecued.
Fish or roasts can be placed on optional racks. Use the Woodchip Box to "cold smoke." Master Range® Smokehouses barbecue quickly while producing a "slow cooked" flavor.

Wood Smoking

Fill the optional Woodchip Box (Sold Separately)and insert into
the smokehouse. Heat of the burners brings the wood to smoldering temperature. Turn off burners and the process will continue as the
smokehouse cools.

BBQ flavor is created by the smoke from drippings which fall onto the hot drip shields. Product remains juicy as it is continually basted by juices in the water pan. Meats such as prime rib and brisket are started at high temperatures for a short time but are cooked for longer times at lower temperatures. Ribs and fowl can be cooked together. Barbecue time depends on product size. Smaller
fowl cook faster than ribs; game hens can be ready to serve in 20 minutes!

Caution
The user must keep water in the water pan. Failure to keep water in the pan will cause a grease fire.

Marinate for flavor

The unique flavor found in Smokehouse cooked foods is enhanced by marinating product to be barbecued. Marinating also tenderizes meats. Some claim two days' marinating prior to barbecue has wonderful results. Our favorite marinade follows.

Included Features

Removable Perforated Baffle

Insulated double walls

Galvanized exterior

Stainless Steel Safety Grate

Drip Shield

Makes smoke from drippings

3/16" steel Baffle Plate below pan

125º - 550º Thermostat

controlling multiple burners

Corrosion resistant interior

Two cooking levels

Six Stainless Steel Skewers

Stainless Steel Water PanIMPORTANT: Water Pan must be filled with water before use. Drain and remove fat after use. Refill hourly if cooking for longer periods. To avoid flare-ups do not add water into hot pan if all water has evaporated. Let pan cool.